Crawfish Etouffee Supreme
Crawfish Etouffee Supreme recipe
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
celery
chopped |
|
| 1 | cup |
sweet red bell peppers
|
*
|
| 20 | cloves |
garlic
minced |
*
|
| 1 | pound |
crawfish tails
cooked |
|
| 2 | cup |
chicken broth
|
|
| ¼ | cup |
parsley leaves
chopped |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
and cayenne pepper |
|
|
red hot pepper sauce
|
*
|
||
| 3 | cup |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 79 | ml |
all-purpose flour
|
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
celery
chopped |
|
| 237 | ml |
sweet red bell peppers
|
*
|
| 2E+1 | milliliter |
garlic
minced |
*
|
| 453.6 | g |
crawfish tails
cooked |
|
| 473 | ml |
chicken broth
|
|
| 59 | ml |
parsley leaves
chopped |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
and cayenne pepper |
|
| 1 | x |
red hot pepper sauce
|
*
|
| 7.1E+2 | ml |
rice
cooked |
|
Directions
Melt butter in a large pan and blend in flour, stirring over medium-low heat until roux is dark brown, about 10 to 15 mins.
Add veggies and cook until crisp, 2 to 3 minutes.
Stir in remaining ingredients except rice; simmer 20 minutes.
Serve over rice .
